EFFECT OF ALPHA-AMYLASE PRODUCED BY BACILLUS SUBTILIS ON MAIZE KERNEL STARCH
Journal Title: Innoriginal: International Journal Of Sciences - Year 2017, Vol 4, Issue 1
Abstract
Bacillus subtilis was studied for extracellular α-amylase production. Bacillus subtilis has been reported as one of the important α-amylase producer. Hence, attempt has been made to study the growth profile and enzyme production by the bacteria. Growth activity was analyzed and enzyme activity was calculated by using Iodine assay and DNSA assay. The yield of α-amylase reached 11g/100 ml at 28h growth and started declining after that due to low glucose concentration in the medium. Growth for liquefying action showed the maximum enzyme production and 35U/ml was achieved at 72h cultivation and was found to decline after that. It is reported that α-amylase production in lower volume does not reduce to the extent as in higher volume as 100ml. The reasons have been discussed during the work. It was observed that maximum alpha amylase production by Bacillus subtilis occurred when cell population reached the peak. The activity of α-amylase enzyme was observed on maize starch hydrolysis. The enzyme preparation had affinity towards maize starch granule and was almost completely absorbed onto it. Maltose was released as the main end product on hydrolysis of raw maize starch. A strain Bacillus subtilis, produced α amylase with characteristics suitability for application in maize starch processing.
Authors and Affiliations
PRIYA VYAS, MRUNAL SHIRSAT
Keywords
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